Hi! Sorry for the delay. I never really noticed how long in a day it actually takes to categorize and upload pictures from my camera & laptop (all spanning 2 years back). Phew.
So the other day I made two dishes, both of which I have never ever made before. I would first like to thank this book done by Carole Clements and Elizabeth Wolf-Cohen: The French Recipe Cookbook because without that book I would not have been able make the mocha pots de creme. So thank you, but also thank you to the movie that inspired me to keep on cooking. 🙂
Anyway, mocha pots de creme is essentially “mocha cream pots”…but doesn’t the first option sound so… how do you put it…fancier? Hehe. So a few hours after cooking, I presented a sampler of both dishes to my boyfriend, Mike, who is twice as eager to eat anything I make. Woo! Usually he scarfs down any kind of food like a guy usually does, but this time he savored the flavors, which meant that the dishes were dang good. I even tried a sampler myself, and let me tell you that it was like I died, went to Heaven, and floated on top of a pile of food. I was essentially on Cloud 9.
The mocha pots de creme wasn’t too sweet and a hint of coffee as well as the Baileys that I put in set me in relax mode. It was the only dish of the two that took longer to cook, only because it was baking away in the oven and I was tempted on eating it right as it came out. Sadly I forgot that there was to be some time of cooling before I could try some. But when I could eat it, I dove right in and savored every spoonful.
The coconut curried catfish was so creamy and flavorful the pieces of fish nearly melted in my mouth with every bite. The curry didn’t make the dish too overpowering as if you add too much that would be the case, and the coconut milk helped soften and balance the curry taste.
Don’t let the picture fool you (of my ending results) because if you had been there, or if we had the technology for Smell-O-Vision, it was divine. You might be dying to grab these recipes so I took the liberty to type them out for you. One came from the book, and the catfish I adapted from a recipe I got off of Tastespotting.com, another yummy food website filled with recipes.
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Petits Pots de Crème au Mocha (Mocha Cream Pots)
Adapted from: The French Recipe Cookbook; By: Carole Clements & Elizabeth Wolf-Cohen
1 tbsp instant coffee powder
2 cups milk
1/3 cup superfine sugar
8 oz. semisweet chocolate, chopped
2 tsp vanilla extract
2 tbsp coffee liqueur (optional; in my case I used Bailey’s Irish Cream; add more if you like)
7 egg yolks
whipped cream and candied cake decorations (garnishing)
- Preheat the oven to 325 degrees F. Place eight ½ cups ramekins in a roasting pan.
- Put the instant coffee into a saucepan and stir in the milk, then add the sugar and set the pan over medium-high heat. Bring to a boil, stirring constantly, until the coffee and sugar have dissolved.
- Remove the pan from the heat and add the chocolate. Stir until the chocolate has melted and the sauce is smooth. Stir in the vanilla extract and coffee liqueur, if using.
- In a bowl, whisk the egg yolks to blend them lightly. Slowly whisk in the chocolate mixture until well blended, and then strain the mixture into a large pitcher and divide equally among the ramekins. Place them in a roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins.
- Bake for 30-35mins until the custard is just set and a knife inserted into a custard comes out clean. Remove the ramekins from the roasting pan and allow to cool. Place on a baking sheet, cover and chill completely. Decorate with whipped cream and candied cake decorations if you like.
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Coconut Curried Catfish
adapted from cdkitchen.com
Serves 4; Total time: <30mins
1 tbsp curry powder
1/2 tsp salt
1 tbsp flour
1 1/2 lb. catfish, cut in 1-inch pieces
1 tbsp canola oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
3/4 cup coconut milk
1 tbsp lime juice
1/2 tsp lime zest
1 tbsp soy sauce
Combine the curry powder, salt, and flour in a bowl and toss with the catfish. Heat the oil in a large nonstick skillet over medium high. Add the garlic and ginger and cook, stirring, for 30 secs. Add the catfish and cook about 3 mins, until lightly browed on all sides. Add the coconut milk, lime juice and zest, and soy sauce (honestly what I did was lime juice & zest, and then coconut milk and soy sauce so the coconut milk won’t burn on your skillet). Reduce the heat to medium and cook, stirring occasionally, for 6-8 mins. You can also flip over the catfish so that each side is evenly coated with the coconut milk mixture.
I served this dish with rice because fish goes with rice, and the leftover sauce tastes really good mixed with rice, anyway.
So tomorrow, I will post up some pictures of adventures my friends and I just had recently at an all-you-can-eat Korean BBQ place called Jeong-Won. It was so good my clothes and skin still smell like the smoke and marinated meat off of the cookers. So until next time, happy eatings!